White Cabbage Pickle
Favorite Cabbage Pickle Condiment
This recipe for White Cabbage Pickle was given to me by my mother-in-law when I first arrived in New Zealand many years ago. I have made it many times since.
I found it to be such a favorite that I was asked to make it to sell and to give away...especially when I returned to live in Africa for a while. It seemed friends could not get enough of it!
It's the spices that make it so special.
Photo: Kenphot @ Morguefile.com
Gather Your Ingredients
You will need a large white cabbage and four onions...cut finely and sprinkled with salt.
The dry ingredients: flour, curry powder, dry mustard, turmeric and sugar.
I use white vinegar.
And do not to forget your jars and large preserving pan!
If you are wondering where you get a white cabbage...don't be concerned they are green, just pale really. So cabbages such as the ones shown in this article will be just fine!
Do you make your own preserves?
Avoid copper, brass or iron pots as these react with the vinegar. Use stainless steel or enamel lined pots.
Spices - Turmeric
Turmeric (Curcuma longa), is a bright yellow spice used widely by the Indian and Chinese community. It has a peppery, warm and bitter flavour and one of the main ingredients of an Indian curry. Because of its deep yellow/orange colour it has been called ‘Indian saffron’.
Used as a condiment and as a textile dye it is also widely used for its medicinal properties. It has an anti-inflammatory effect and is an antioxidant.
Other spices: Also in the yellow/orange colour pallet are mustard and curry powder (which consists of Turmeric)
(The picture has been modified.)
Do you like spices?
I save glass jars to use for this recipe but these days commercial sauce and relish bottles are often plastic and not suited to heating. If you don't have your own jars saved from jams and chutneys you will need to get some preserving jars.
These are the preserving jars I am most familiar with and have used in the past. They have been used for many years with confidence throughout the world.
You'll probably find you need at least two sets though.
What do you think you would serve the White Cabbage Pickle with?
- Prep time: 25 min
- Cook time: 35 min
- Ready in: 1 hour
- Yields: Many
- 1 Large cabbage - finely cut
- 4 Onions- finely cut
- 1/2 Cup flour
- 1 Teaspoon curry powder
- 2 Tablespoons mustard powder
- 1 Tablespoon turmeric
- 2 Cups sugar
- 2 Pints (1 quart) white vinegar
- Slice the cabbage and onions finely and sprinkle with salt. Boil in the vinegar for 20 minutes.
- Mix the dry ingredients with a little vinegar and mix to a smooth paste.
- Add sugar to your pan. Thicken cabbage mixture with the paste and boil another 5 minutes.
- Place in heated glass jars and seal.
What to Eat White Cabbage Pickle With
In response to a question...I liken this pickle to a Piccalli relish and you would serve it with similar foods.
- A cheese platter would look good with a small bowl of this pickle.
- Cold meats and salads
- An English Ploughman's Lunch - consisting of cheese, bread, pickles and relishes. Add ham and boiled eggs too. This is typical a pub lunch.
- In a meat sandwich.
- Hot meat dishes, particularly beef, corned silverside (corned beef) and pork.
Health Benefits of Cabbage
The cabbage is related to kale, cauliflower and broccoli which are of the cruciferous vegetable family.
Full of nutrients cabbage is good for dieting. Half a cup of cooked cabbage contains about 17 calories but is said to have 47% of your vitamin C for the day!
Full of vitamin K and anthacyanins, cabbage is a brain food helping with mental function and with concentration.
The lupeol, sinigrin and sulforaphane of the cabbage are compounds known to help cancer sufferers. Sinigrin in particular has received special attention in cancer prevention research. Cabbage is rich in antioxidants, anti-inflammatory and glucosinolates.